Gazpacho
from Chef John Skaggs of Two Caterers
2 large tomatoes
1 medium cucumber (peel if the skin is tough)
roughly chopped1 red or green pepper, seeded & chopped
1 medium onion
3-4 tbsp red wine vinegar
1-2 cloves garlic
5 tbsp water (vary the amount according to the consistency you prefer)
2 tbsp extra virgin olive oil (preferably Spanish)
Place all the ingredients into a blender and blend until smooth.
Sieve the puree.
Refrigerate until thoroughly chilled.
Some people add bread, which has been soaked and then squeezed. This gives the soup a thicker consistency.
For more recipes, check the market wednesday recipe page.
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